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Mughlai Parantha

A rich paratha made out of whole wheat flour, refined flour and semolina. This is a Sanjeev Kapoor exclusive recipe.

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Mughlai Parantha
Main Ingredients Refined Flour, Whole Wheat Flour
Cuisine Indian
Course Breads
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Mughlai Parantha

  • 1 1/2 cups Refined Flour for dusting
  • 1 1/2 cups Whole Wheat Flour
  • 1/4 cup Semolina (rawa/suji)
  • to taste Salt
  • 6 tablespoons Ghee + for frying
  • 1/2 cup Milk

Method

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  1. Mix refined flour, whole-wheat flour and semolina. Add salt, two tablespoons of ghee, milk and knead into a stiff dough.
  2. Cover and keep aside for thirty minutes. Divide dough into eight equal portions, roll in refined flour and rest for ten minutes. Roll out each portion into a thin chapatti and apply ghee.
  3. Dust with some flour and fold into half. Apply some more ghee, dust with flour and fold further into half lengthwise. Stretch and roll in a spiral and make a ball.
  4. Press lightly with hand and roll out into a parantha.

Nutrition Info

Calories 2461
Carbohydrates 332.1
Protein 56.2
Fat 100.9
Other Fiber Potassium- 1159.2mg
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